Step 1

Preheat the oven to 375 F. Brush cupcake pan with melted butter generously and set aside. You’ll have 8 rolls.

Step 2

On a sheet of parchment paper unroll the crescent dough sheet. If using crescent rolls, seal the perforation to make a large rectangle.

Step 3

Mix softened cream cheese with sugar and vanilla, then mix in egg yolk. Spread the mixture over the dough.

Step 4

Scatter about 1/2 cup blueberries over the cream cheese.

Step 5

Starting from the wider side, roll the dough into a log. Slice the log into 8 pieces. The log is soft, so you can slice it with a serrated knife, but to keep the round shape of the dough I suggest you use a string. Take about an 8″ piece of string, lay it under the log and wrap it around the dough, pulling it tight until it cuts through the dough making a perfect cut roll.

Step 6

Arrange rolls in a buttered pan, then brush each roll with melted butter on top. You can add a few blueberries on top of each muffin.

Step 7

Bake 18 to 20 minutes in preheated oven at 375 F. If using frozen blueberries it can take a few more minutes to bake.

Step 8

Coo 5-10 minutes in the pan then gently remove from the pan.

Step 9

To make the glaze stir milk and powdered sugar. If it is too thick add more milk, if it’s too thin add more powdered sugar. Spoon over the muffins.